Shrimp was on sale this week at the local HEB and looked pretty good, thus one of our primary proteins this week will be brown gulf shrimp. The flavor of gulf shrimp is unmatched; I couldn’t imagine going back to white or tiger shrimp (not to mention the fact that white/tiger shrimp are no longer good, healthy, sustainable seafood sources… that’s another topic). Gulf shrimp taste like… well, the sea. Maybe, it’s that they actually have taste other than ‘fishy.’

What to make with shrimp … one of our all time favorites is Shrimp Scampi.

I’m finding that there is certain satisfaction, a savings of time, and a savings of money when it comes to taking one protein and being able to stretch 3 meals from it. This has been a new and wonderful challenge for me, especially in a household that doesn’t enjoy leftovers. How do I make and remake this single, simple protein into multiple meals? It begins with choosing a protein that adapts well to different flavor profiles and continues with making enough of it to last a day or two and combining that with a little creativity.

Salmon – one of my favorite fish, second only to mackerel … okay and maybe trout, and tuna is right up there… Nevertheless, salmon is one of the most versatile fish for flavors and ways to enjoy it. Last week, we bought a nice, good size filet, half of the fish essentially. I knew when we picked it up that it was more than we could possibly eat for one meal, but the wheels in my brain were already turning and processing recipes before we stepped up to the fish counter. What else can I do with this salmon that would be delicious, cost saving, healthy/nutritious, and that everyone around the table would eat?